Instructions

• Preheat oven to 425°F (220°C). Line a baking sheet with foil and spray the foil lightly with cooking spray; set the sheet aside.
• Place 4 ounces cream cheese in a microwave-safe bowl and heat for 15–20 seconds to soften.
• In a mixing bowl, add the softened cream cheese, 1/3 cup salsa, 1/2 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 tablespoon lime juice, and 1/4 teaspoon salt. Stir until smooth and combined.
• Add 2 cups cooked, shredded chicken, 1 cup shredded Colby Jack cheese, 1 tablespoon finely chopped green onion, and 2 tablespoons finely chopped cilantro to the bowl. Stir until everything is evenly mixed.
• Lay one small flour tortilla flat. Spoon about 3 tablespoons of the chicken mixture onto the tortilla about 1 inch from the edge closest to you.
• Tightly roll the tortilla around the filling and place it seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling (you should have 8–10 taquitos), placing each taquito about 1 inch apart on the sheet.
• Bake in the preheated oven for 15–20 minutes, or until the tortillas are lightly browned around the edges.
• Remove from the oven and let the taquitos rest on the baking sheet for 2–3 minutes before serving.